Method for preparing tea leaves by hot pepper leaves

A technology of chili leaves and tea, which is applied in the field of preparing tea from chili leaves, which can solve problems such as environmental pollution and waste of resources, and achieve the effects of improving harvest index, protecting the environment, and lingering aftertaste

Inactive Publication Date: 2015-06-10
句容市植保植检站
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The annual planting of chili peppers in our country is about 20 million mu. There are more than 20 provinces in the country where chili peppers are cultivated. They are eaten as chili fruits, and chili leaves are discarded, causing environmental pollution and waste of resources.

Method used

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  • Method for preparing tea leaves by hot pepper leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing tea leaves from capsicum leaves, comprising the following steps:

[0021] 1) Pick fresh pepper leaves in the mature period of pepper, the leaves are free from disease, insect eyes, and not dry;

[0022] 2) Clean the pepper leaves and spread them to dry, with a thickness of 3cm, and spread them until the water content of fresh leaves is controlled at 60%;

[0023] 3) Microwave-type de-greening machine is used for de-greening, so that the de-greening leaves are soft, lose their luster, green air is lost, and the fragrance overflows, and the water content is controlled at 50%;

[0024] 4) Frying and kneading, the frying temperature is 170°C, the time is 6 minutes, and it is tanned while it is hot;

[0025] 5) Roast and enhance the fragrance until the finished product is crisp, with a moisture content of ≤6%; sterilized and packaged.

[0026] The airing time in the step 2) is 4 hours.

[0027] The finishing temperature in step 3) is controlled at 1...

Embodiment 2

[0030] A method for preparing tea leaves from capsicum leaves, comprising the following steps:

[0031] 1) Pick fresh pepper leaves in the mature period of pepper, the leaves are free from disease, insect eyes, and not dry;

[0032] 2) Clean the pepper leaves, spread them out to a thickness of 6cm, and spread them out until the water content of fresh leaves is controlled at 75%;

[0033] 3) Microwave-type de-greening machine is used for de-enzyming, and the de-enzyme leaves are soft and dull, green air is lost, and the fragrance overflows, and the water content is controlled at 62%;

[0034] 4) Frying and kneading, the frying temperature is 200°C, the time is 4 minutes, and tanned while hot;

[0035] 5) Roast and enhance the fragrance until the finished product is crisp, with a moisture content of ≤6%; sterilized and packaged.

[0036] Preferably, the airing time in step 2) is 4-10 hours.

[0037] Preferably, the killing temperature in step 3) is controlled at 200°C, and th...

Embodiment 3

[0040] A method for preparing tea leaves from capsicum leaves, comprising the following steps:

[0041] 1) Pick fresh pepper leaves in the mature period of pepper, the leaves are free from disease, insect eyes, and not dry;

[0042] 2) Clean the pepper leaves, spread them out to a thickness of 4cm, and spread them out until the water content of fresh leaves is controlled at 70%;

[0043] 3) Microwave-type de-greening machine is used for de-enzyming, and the de-greening leaves are soft and dull, green air is lost, and the fragrance overflows, and the water content is controlled at 56%;

[0044] 4) Frying and kneading, the frying temperature is 180°C, the time is 5 minutes, and tanned while hot;

[0045] 5) Roast and enhance the fragrance until the finished product is crisp, with a moisture content of ≤6%; sterilized and packaged.

[0046] The airing time in the step 2) is 7 hours.

[0047] The finishing temperature in the step 3) is controlled at 160°C, and the finishing tim...

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PUM

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Abstract

The invention discloses a method for preparing tea leaves by hot pepper leaves. The method comprises the following steps: (1) picking unwithered fresh hot pepper leaves without diseases and insect holes during mature period of hot peppers; (2) washing the hot pepper leaves, and spreading by a thickness of 3-6cm until the water content of the fresh leaves is controlled to be 60%-75%; (3) dewatering by a microwave dewatering machine until the standards that the dewatered leaves are soft and lusterless, lose green gas and overflows aroma are met and the water content is controlled to be 50%-62%; (4) frying and rolling, namely frying for 4-6 minutes at the temperature of 170-200 DEG C, and rolling for forming while the leaves are hot; (5) baking for extracting the aroma until the tea leaves are dry and crispy and the water content is not more than 6%; sterilizing and packaging. The method is simple in process, easy to operate and suitable for large-batch production; the tea leaves are not added with any additive, are clear and transparent in tea water, yellow and green in tea soup, fragrant and natural, lingering in aftertaste and free from toxic and side effects, and are a new tea product integrating nutrient, healthcare, medicinal and leisure functions.

Description

technical field [0001] The invention belongs to the field of tea production, in particular to a method for preparing tea from pepper leaves. Background technique [0002] China is the hometown of tea trees and a big country in tea production and trade. At present, its tea planting area, output and export volume rank first in the world. According to the latest data released by the National Bureau of Statistics, in 2010, my country's tea plantation area reached 1.97 million hectares, an increase of 71.8% compared with 1.147 million hectares in 2001. In 2010, my country's tea production reached 1.47 million tons, an increase of 109.4% compared with 792,000 tons in 2001. [0003] In recent years, with the improvement of people's living standards, driven by the two major engines of health and culture, my country's domestic tea consumption has seen diversification, branding, and name optimization, and consumption hotspots have become a major highlight in the development of tea. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 赵九红
Owner 句容市植保植检站
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